{"id": 93, "species": {"value": 2, "label": "Abies balsamea (L.) P. Mill."}, "tribe": {"value": 141, "label": "Micmac"}, "source": {"value": 182, "label": "sd51"}, "pageno": "258", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Bark used to make a beverage.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258"}
{"id": 192, "species": {"value": 5, "label": "Abies grandis (Dougl. ex D. Don) Lindl."}, "tribe": {"value": 233, "label": "Shuswap"}, "source": {"value": 92, "label": "palmer75"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Gum from inside the bark, next to the trunk, made into a drink.", "rawsource": "Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 50"}
{"id": 211, "species": {"value": 5, "label": "Abies grandis (Dougl. ex D. Don) Lindl."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "97", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Branch tips sometimes steeped to make a tea like beverage.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 97"}
{"id": 560, "species": {"value": 27, "label": "Acer negundo L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "394", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap mixed with the sap of the sugar maple and used as a beverage.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394"}
{"id": 593, "species": {"value": 31, "label": "Acer pensylvanicum L."}, "tribe": {"value": 141, "label": "Micmac"}, "source": {"value": 182, "label": "sd51"}, "pageno": "258", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Bark used to make a beverage.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258"}
{"id": 650, "species": {"value": 34, "label": "Acer saccharinum L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "146", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap fermented and used as an intoxicant.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 146"}
{"id": 651, "species": {"value": 34, "label": "Acer saccharinum L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap, thimbleberries and water used to make a drink for home consumption and longhouse ceremonies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142"}
{"id": 684, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "146", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap fermented and used as an intoxicant.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 146"}
{"id": 685, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 59, "label": "r45ii"}, "pageno": "52", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap made into sugar and used to make beer.", "rawsource": "Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 52"}
{"id": 686, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap, thimbleberries and water used to make a drink for home consumption and longhouse ceremonies.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 142"}
{"id": 697, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 141, "label": "Micmac"}, "source": {"value": 182, "label": "sd51"}, "pageno": "258", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Bark used to make a beverage.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258"}
{"id": 702, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "394", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap saved to drink as it comes from the tree, alone or mixed with box elder or birch sap.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394"}
{"id": 708, "species": {"value": 35, "label": "Acer saccharum Marsh."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "92", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Maple sap, as it came from the tree, drunk by children.", "rawsource": "Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 92"}
{"id": 752, "species": {"value": 38, "label": "Achillea millefolium L."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves and flowers used to make a pleasant tea.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"}
{"id": 1330, "species": {"value": 55, "label": "Acorus calamus L."}, "tribe": {"value": 141, "label": "Micmac"}, "source": {"value": 182, "label": "sd51"}, "pageno": "258", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Used to make a beverage.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258"}
{"id": 1676, "species": {"value": 84, "label": "Agastache foeniculum (Pursh) Kuntze"}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "186", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves used to make tea.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 186"}
{"id": 1683, "species": {"value": 84, "label": "Agastache foeniculum (Pursh) Kuntze"}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves added to store bought tea to improve the flavor.", "rawsource": "Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 26"}
{"id": 1684, "species": {"value": 84, "label": "Agastache foeniculum (Pursh) Kuntze"}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves used to make a hot, tea like beverage taken with meals.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113"}
{"id": 1686, "species": {"value": 84, "label": "Agastache foeniculum (Pursh) Kuntze"}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 108, "label": "r80"}, "pageno": "49", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Used to make tea.", "rawsource": "Rogers, Dilwyn J, 1980, Lakota Names and Traditional Uses of Native Plants by Sicangu (Brule) People in the Rosebud Area, South Dakota, St. Francis, SD. Rosebud Educational Scoiety, page 49"}
{"id": 1687, "species": {"value": 84, "label": "Agastache foeniculum (Pursh) Kuntze"}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves used to make a hot, tea like beverage taken with meals.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113"}
{"id": 1689, "species": {"value": 84, "label": "Agastache foeniculum (Pursh) Kuntze"}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves used to make a hot, tea like beverage taken with meals.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113"}
{"id": 1691, "species": {"value": 84, "label": "Agastache foeniculum (Pursh) Kuntze"}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves used to make a hot, tea like beverage taken with meals.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113"}
{"id": 1693, "species": {"value": 84, "label": "Agastache foeniculum (Pursh) Kuntze"}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves used to make a hot, tea like beverage taken with meals.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 113"}
{"id": 1728, "species": {"value": 89, "label": "Agave americana L."}, "tribe": {"value": 15, "label": "Apache, White Mountain"}, "source": {"value": 45, "label": "r29"}, "pageno": "145", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "'Hearts' and roots pit baked, crushed and fermented into an intoxicating beverage.", "rawsource": "Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 145"}
{"id": 1752, "species": {"value": 90, "label": "Agave decipiens Baker"}, "tribe": {"value": 15, "label": "Apache, White Mountain"}, "source": {"value": 45, "label": "r29"}, "pageno": "155", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Heart and tubers used to make a fermented drink.", "rawsource": "Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 155"}
{"id": 1786, "species": {"value": 93, "label": "Agave palmeri Engelm."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "169", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Crowns cooked, fermented in a vessel, ground, boiled and the liquor again fermented.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169"}
{"id": 1787, "species": {"value": 93, "label": "Agave palmeri Engelm."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "169", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Flower stalk baked and chewed for juice.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169"}
{"id": 1788, "species": {"value": 93, "label": "Agave palmeri Engelm."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "169", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Juice fermented into a drink.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169"}
{"id": 1789, "species": {"value": 93, "label": "Agave palmeri Engelm."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "169", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Juice strained and mixed with 'tiswin water,' a liquor of fermented maize.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169"}
{"id": 1809, "species": {"value": 94, "label": "Agave parryi Engelm."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "169", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Crowns cooked, fermented in a vessel, ground, boiled and the liquor again fermented.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169"}
{"id": 1810, "species": {"value": 94, "label": "Agave parryi Engelm."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "169", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Crowns cooked, fermented in a vessel, ground, boiled and the liquor again fermented.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169"}
{"id": 1811, "species": {"value": 94, "label": "Agave parryi Engelm."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "169", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Flower stalk baked and chewed for juice.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169"}
{"id": 1812, "species": {"value": 94, "label": "Agave parryi Engelm."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "169", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Flower stalk baked and chewed for juice.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169"}
{"id": 1813, "species": {"value": 94, "label": "Agave parryi Engelm."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "169", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Juice fermented into a drink.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169"}
{"id": 1814, "species": {"value": 94, "label": "Agave parryi Engelm."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "169", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Juice fermented into a drink.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169"}
{"id": 1815, "species": {"value": 94, "label": "Agave parryi Engelm."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "169", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Juice strained and mixed with 'tiswin water,' a liquor of fermented maize.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169"}
{"id": 1816, "species": {"value": 94, "label": "Agave parryi Engelm."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "169", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Juice strained and mixed with 'tiswin water,' a liquor of fermented maize.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 169"}
{"id": 1842, "species": {"value": 96, "label": "Agave sp."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 37, "label": "w39"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves and young buds baked, soaked in water and used as a drink.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 71"}
{"id": 1854, "species": {"value": 96, "label": "Agave sp."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 195, "label": "b65"}, "pageno": "94", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Juice squeezed from baked fibers and drunk.", "rawsource": "Brugge, David M., 1965, Navajo Use of Agave, Kiva 31(2):88-98, page 94"}
{"id": 1864, "species": {"value": 96, "label": "Agave sp."}, "tribe": {"value": 284, "label": "Yavapai"}, "source": {"value": 48, "label": "g36"}, "pageno": "259", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaf stubs and heads pounded to express juice and used as a drink.", "rawsource": "Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 259"}
{"id": 1868, "species": {"value": 97, "label": "Agave utahensis Engelm."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Plant used to make a drink.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66"}
{"id": 2009, "species": {"value": 128, "label": "Alisma plantago-aquatica L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 59, "label": "r45ii"}, "pageno": "65", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Plant made into a tea and used by forest runners.", "rawsource": "Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 65"}
{"id": 2012, "species": {"value": 130, "label": "Allenrolfea occidentalis (S. Wats.) Kuntze"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "36", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Ground seed flour and water made into a drink.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 36"}
{"id": 2688, "species": {"value": 180, "label": "Aloysia wrightii Heller ex Abrams"}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "238", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves boiled into tea.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 238"}
{"id": 2689, "species": {"value": 180, "label": "Aloysia wrightii Heller ex Abrams"}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Twigs boiled to make tea.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 66"}
{"id": 2931, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 57, "label": "h81"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves used to make a red beverage tea.", "rawsource": "Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 34"}
{"id": 2932, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "176", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves used to make tea.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 176"}
{"id": 2979, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 156, "label": "k90"}, "pageno": "36", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Petals, leaves and small stems used to make a drink.", "rawsource": "Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 36"}
{"id": 2989, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 73, "label": "b05"}, "pageno": "6", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries used to make wine.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 6"}
{"id": 2990, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 30, "label": "h92"}, "pageno": "9", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Fruits used to make wine.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 9"}
{"id": 3038, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "253", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Twigs used to make a tea like beverage.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 253"}
{"id": 3185, "species": {"value": 221, "label": "Amorpha canescens Pursh"}, "tribe": {"value": 172, "label": "Oglala"}, "source": {"value": 17, "label": "g19"}, "pageno": "93", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves used to make a hot tea.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 93"}
{"id": 3237, "species": {"value": 236, "label": "Anaphalis margaritacea (L.) Benth."}, "tribe": {"value": 9, "label": "Anticosti"}, "source": {"value": 150, "label": "r46"}, "pageno": "68", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Flowers used to scent alcohol.", "rawsource": "Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 68"}
{"id": 3280, "species": {"value": 237, "label": "Andromeda polifolia L."}, "tribe": {"value": 255, "label": "Tanana, Upper"}, "source": {"value": 36, "label": "k85"}, "pageno": "8", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves used to make tea.", "rawsource": "Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 8"}
{"id": 3281, "species": {"value": 238, "label": "Andromeda polifolia var. glaucophylla (Link) DC."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "400", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Fresh or dried leaves and tips boiled for a beverage tea.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 400"}
{"id": 3325, "species": {"value": 247, "label": "Androsace sp."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 76, "label": "j31"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves steeped in water to make a beverage.", "rawsource": "Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 22"}
{"id": 3671, "species": {"value": 283, "label": "Anthemis sp."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "20", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Fresh or dried plant used to make tea.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 20"}
{"id": 3976, "species": {"value": 309, "label": "Arabis glabra (L.) Bernh."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "174", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Infusion of plant used as a beverage.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 174"}
{"id": 4007, "species": {"value": 318, "label": "Aralia nudicaulis L."}, "tribe": {"value": 7, "label": "Algonquin, Quebec"}, "source": {"value": 67, "label": "b80"}, "pageno": "115", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries used to make wine.", "rawsource": "Black, Meredith Jean, 1980, Algonquin Ethnobotany:  An Interpretation of Aboriginal Adaptation in South Western Quebec, Ottawa. National Museums of Canada.  Mercury Series Number 65, page 115"}
{"id": 4012, "species": {"value": 318, "label": "Aralia nudicaulis L."}, "tribe": {"value": 21, "label": "Bella Coola"}, "source": {"value": 53, "label": "t73"}, "pageno": "201", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Roots boiled and used as a beverage.", "rawsource": "Turner, Nancy J., 1973, The Ethnobotany of the Bella Coola Indians of British Columbia, Syesis 6:193-220, page 201"}
{"id": 4044, "species": {"value": 318, "label": "Aralia nudicaulis L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 116, "label": "r45i"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Fruits used to make wine.", "rawsource": "Rousseau, Jacques, 1945, Le Folklore Botanique De L'ile Aux Coudres, Contributions de l'Institut botanique l'Universite de Montreal 55:75-111, page 96"}
{"id": 4054, "species": {"value": 318, "label": "Aralia nudicaulis L."}, "tribe": {"value": 141, "label": "Micmac"}, "source": {"value": 182, "label": "sd51"}, "pageno": "258", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Used to make a beverage.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1951, Utilization of Animals and Plants by the Micmac Indians of New Brunswick, Journal of the Washington Academy of Sciences 41:250-259, page 258"}
{"id": 4059, "species": {"value": 318, "label": "Aralia nudicaulis L."}, "tribe": {"value": 150, "label": "Montagnais"}, "source": {"value": 103, "label": "s17"}, "pageno": "315", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Dark berries fermented in cold water and used to make a wine.", "rawsource": "Speck, Frank G., 1917, Medicine Practices of the Northeastern Algonquians, Proceedings of the 19th International Congress of Americanists Pp. 303-321, page 315"}
{"id": 4210, "species": {"value": 322, "label": "Arbutus menziesii Pursh"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "161", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries crushed for sweet, unfermented cider.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 161"}
{"id": 4339, "species": {"value": 333, "label": "Arctostaphylos canescens Eastw."}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 71, "label": "sg52"}, "pageno": "388", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries used to make a drink.", "rawsource": "Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388"}
{"id": 4352, "species": {"value": 335, "label": "Arctostaphylos glandulosa Eastw."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Mashed fruit mixed with water and strained into a drink.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 40"}
{"id": 4371, "species": {"value": 336, "label": "Arctostaphylos glauca Lindl."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Mashed fruit mixed with water and strained into a drink.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 40"}
{"id": 4385, "species": {"value": 336, "label": "Arctostaphylos glauca Lindl."}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "11", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries used to make a beverage. Berries were covered with a thin layer of dirt and sifted in a yaduci so that the dirt fell through. Then they were sprinkled with water, kneaded with the hands, mashed and soaked 'in the sun' for about a half day.  The yaduci was used as a sieve to remove the berry pulp from the infusion which could be drunk thus or mixed with chia.  Water could be drained through the berry pulp a second time.  The liquid was said to be sweet and fattening.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 11"}
{"id": 4389, "species": {"value": 337, "label": "Arctostaphylos manzanita Parry"}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 71, "label": "sg52"}, "pageno": "388", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries used to make a drink.", "rawsource": "Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388"}
{"id": 4396, "species": {"value": 337, "label": "Arctostaphylos manzanita Parry"}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "375", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Ripe berries used to make cider.", "rawsource": "Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 375"}
{"id": 4406, "species": {"value": 337, "label": "Arctostaphylos manzanita Parry"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "161", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries crushed for sweet, unfermented cider.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 161"}
{"id": 4416, "species": {"value": 337, "label": "Arctostaphylos manzanita Parry"}, "tribe": {"value": 287, "label": "Yuki"}, "source": {"value": 69, "label": "c57ii"}, "pageno": "85", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Ripe fruits crushed, strained and used to make cider.", "rawsource": "Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 85"}
{"id": 4421, "species": {"value": 338, "label": "Arctostaphylos nevadensis Gray"}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 70, "label": "b81"}, "pageno": "18", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries pulverized and made into a drink.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 18"}
{"id": 4422, "species": {"value": 338, "label": "Arctostaphylos nevadensis Gray"}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 71, "label": "sg52"}, "pageno": "388", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries used to make a drink.", "rawsource": "Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 388"}
{"id": 4438, "species": {"value": 340, "label": "Arctostaphylos patula Greene"}, "tribe": {"value": 19, "label": "Atsugewi"}, "source": {"value": 129, "label": "g53"}, "pageno": "138", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries made into cakes and eaten plain or put into water and drunk. Cider was made by adding water to pounded berries and was conveyed to the mouth with a deertail sop.", "rawsource": "Garth, Thomas R., 1953, Atsugewi Ethnography, Anthropological Records 14(2):140-141, page 138"}
{"id": 4452, "species": {"value": 341, "label": "Arctostaphylos pringlei Parry"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "23", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Crushed berries used to make a beverage.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 23"}
{"id": 4456, "species": {"value": 342, "label": "Arctostaphylos pumila Nutt."}, "tribe": {"value": 51, "label": "Costanoan (Olhonean)"}, "source": {"value": 109, "label": "m66"}, "pageno": "373", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries used to make cider.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 373"}
{"id": 4460, "species": {"value": 343, "label": "Arctostaphylos pungens Kunth"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Mashed fruit mixed with water and strained into a drink.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 40"}
{"id": 4475, "species": {"value": 343, "label": "Arctostaphylos pungens Kunth"}, "tribe": {"value": 284, "label": "Yavapai"}, "source": {"value": 48, "label": "g36"}, "pageno": "256", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries used to make a beverage.", "rawsource": "Gifford, E. W., 1936, Northeastern and Western Yavapai, University of California Publications in American Archaeology and Ethnology 34:247-345, page 256"}
{"id": 4476, "species": {"value": 343, "label": "Arctostaphylos pungens Kunth"}, "tribe": {"value": 284, "label": "Yavapai"}, "source": {"value": 201, "label": "g32"}, "pageno": "213", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Fresh or stored pulverized berries put in mouth, solid matter spat out and juice sucked. Sometimes the liquid was expressed by squeezing the moistened pulverized mass with the two hands.", "rawsource": "Gifford, E. W., 1932, The Southeastern Yavapai, University of California Publications in American Archaeology and Ethnology 29:177-252, page 213"}
{"id": 4483, "species": {"value": 345, "label": "Arctostaphylos sp."}, "tribe": {"value": 50, "label": "Costanoan"}, "source": {"value": 16, "label": "b84"}, "pageno": "252", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Fruit steeped in cold water to produce a cider.", "rawsource": "Bocek, Barbara R., 1984, Ethnobotany of Costanoan Indians, California, Based on Collections by John P. Harrington, Economic Botany 38(2):240-255, page 252"}
{"id": 4488, "species": {"value": 345, "label": "Arctostaphylos sp."}, "tribe": {"value": 97, "label": "Hualapai"}, "source": {"value": 127, "label": "w82"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries used to make a drink.", "rawsource": "Watahomigie, Lucille J., 1982, Hualapai Ethnobotany, Peach Springs, AZ. Hualapai Bilingual Program, Peach Springs School District #8, page 46"}
{"id": 4497, "species": {"value": 346, "label": "Arctostaphylos tomentosa (Pursh) Lindl."}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "377", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries used to make cider.", "rawsource": "Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 377"}
{"id": 4501, "species": {"value": 346, "label": "Arctostaphylos tomentosa (Pursh) Lindl."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "161", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries crushed for sweet, unfermented cider.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 161"}
{"id": 4512, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Crushed leaves used to make tea.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101"}
{"id": 4677, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 33, "label": "steed28"}, "pageno": "493", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves and young stems boiled and drunk as a tea.", "rawsource": "Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 493"}
{"id": 4692, "species": {"value": 348, "label": "Arctostaphylos viscida Parry"}, "tribe": {"value": 140, "label": "Mewuk"}, "source": {"value": 109, "label": "m66"}, "pageno": "336", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries used to make cider.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 336"}
{"id": 4698, "species": {"value": 348, "label": "Arctostaphylos viscida Parry"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "161", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries crushed for sweet, unfermented cider.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 161"}
{"id": 4701, "species": {"value": 349, "label": "Arctostaphylos viscida ssp. mariposa (Dudley) P.V. Wells"}, "tribe": {"value": 140, "label": "Mewuk"}, "source": {"value": 109, "label": "m66"}, "pageno": "336", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Berries used to make cider.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 336"}
{"id": 5107, "species": {"value": 395, "label": "Artemisia dracunculus L."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "53", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves and young stems boiled to make a non-intoxicating beverage.", "rawsource": "Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 53"}
{"id": 5604, "species": {"value": 407, "label": "Artemisia tridentata Nutt."}, "tribe": {"value": 15, "label": "Apache, White Mountain"}, "source": {"value": 45, "label": "r29"}, "pageno": "155", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Used to make tea.", "rawsource": "Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 155"}
{"id": 6803, "species": {"value": 536, "label": "Baccharis sarothroides Gray"}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "27", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Seeds steeped and used as tea-like drinks for refreshment.", "rawsource": "Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 27"}
{"id": 6918, "species": {"value": 549, "label": "Balsamorhiza sagittata (Pursh) Nutt."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 98, "label": "m53"}, "pageno": "117", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Juice from the stems sucked when thirsty.", "rawsource": "Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 117"}
{"id": 7071, "species": {"value": 573, "label": "Beta vulgaris L."}, "tribe": {"value": 9, "label": "Anticosti"}, "source": {"value": 150, "label": "r46"}, "pageno": "65", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Bulbs used to make wine.", "rawsource": "Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 65"}
{"id": 7087, "species": {"value": 575, "label": "Betula alleghaniensis var. alleghaniensis"}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "397", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Sap and maple sap used for a pleasant beverage drink.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397"}
{"id": 7107, "species": {"value": 576, "label": "Betula lenta L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "148", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Twigs steeped into a beverage.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 148"}
{"id": 7335, "species": {"value": 585, "label": "Betula sp."}, "tribe": {"value": 134, "label": "Malecite"}, "source": {"value": 78, "label": "sd52"}, "pageno": "6", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Bark used to make tea.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1952, Utilization of Animals and Plants by the Malecite Indians of New Brunswick, Journal of the Washington Academy of Sciences 42:1-7, page 6"}
{"id": 7338, "species": {"value": 586, "label": "Bidens amplectens Sherff"}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 126, "label": "vest40"}, "pageno": "168", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Used to make coffee.", "rawsource": "Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 168"}
{"id": 7855, "species": {"value": 700, "label": "Camassia quamash (Pursh) Greene"}, "tribe": {"value": 76, "label": "Flathead"}, "source": {"value": 30, "label": "h92"}, "pageno": "14", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Boiled and used as a sweet, hot beverage.", "rawsource": "Hart, Jeff, 1992, Montana Native Plants and Early Peoples, Helena. Montana Historical Society Press, page 14"}
{"id": 7916, "species": {"value": 704, "label": "Camellia sinensis (L.) O. Kuntze"}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "294", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "Leaves used to make tea.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 294"}